March 02, 2011

From the Kitchen

I love spending time in the kitchen and always appreciate discovering little tips which make cooking and baking even more enjoyable. As a new feature on my blog, I thought I'd occasionally share some of my favorite tips. Last evening, I made pizza which brings me to my first tip. Have you ever had to open a can of tomato paste, when you only needed one or two tablespoons? I used to put the extra in a container in the fridge hoping I would use it up. But all I seemed to do was toss it out after it went bad. Now when I open a new can, I measure out one tablespoon increments and place them on a small tray lined with parchment paper. I pop the tray in the freezer until the tomato paste completely freezes and then I place all of the lovely little tomato paste balls in a freezer bag. Next time I need one or two tablespoons of tomato paste, I just retrieve them right from the freezer and easily add them to my recipe. No mess of measuring each time and I'm able to use the entire can.

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From the Kitchen

I love spending time in the kitchen and always appreciate discovering little tips which make cooking and baking even more enjoyable. As a new feature on my blog, I thought I'd occasionally share some of my favorite tips. Last evening, I made pizza which brings me to my first tip. Have you ever had to open a can of tomato paste, when you only needed one or two tablespoons? I used to put the extra in a container in the fridge hoping I would use it up. But all I seemed to do was toss it out after it went bad. Now when I open a new can, I measure out one tablespoon increments and place them on a small tray lined with parchment paper. I pop the tray in the freezer until the tomato paste completely freezes and then I place all of the lovely little tomato paste balls in a freezer bag. Next time I need one or two tablespoons of tomato paste, I just retrieve them right from the freezer and easily add them to my recipe. No mess of measuring each time and I'm able to use the entire can.